Parmesan Cutlets with Oven Vegetables

We thank our user dekloane for this Mediterranean recipe that became 3rd place in our Conte DeCesare recipe contest.

For the parmesan cutlets with oven vegetables, preheat the oven to 180° top and bottom heat. Cut the vegetables into slices. Mix with olive oil, salt and pepper and place in a baking dish. Spread the mozzarella as evenly as possible on top, add the rosemary and thyme and cover the whole thing with aluminum foil. Place in the oven on a tray with baking paper, placing it so that there is still room for the chops. The vegetables will cook for about 30 minutes.

Beat egg with milk in a deep dish, add salt and pepper. Mix coarse breadcrumbs with grated Parmesan and provide also in a deep plate. Put flour in a third deep plate.

Salt and pepper chops, coat thinly with pesto, turn in flour. Then pass through the milk and egg mixture, making sure it is covered all around. Then turn in the bread crumbs. If they don’t hold enough, place in the bread crumbs, sprinkle with additional bread crumbs and press down evenly.

Heat enough oil in a deep frying pan so that the chops would not be completely covered, then fry the chops, turning once, for about 7 minutes. Drain on kitchen paper to soak up excess fat. Transfer to the baking dish on the baking paper in the oven and let the Parmesan chops with the oven vegetables finish cooking for a good 10 minutes.

Preparation Tip:

The parmesan chops with the oven vegetables also goes well with fresh salad.

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